If using whole fruit, juice 2 medium oranges to yield about 1 cup, core and press fresh pineapple or use crushed pineapple strained to get 1 cup, and juice enough raw carrots to yield 1/2 cup. If using bottled juices, measure them and proceed.

Combine the orange juice, pineapple juice, and carrot juice in a medium mixing pitcher. Add 1/2 cup cold water to thin slightly so the drink is pleasantly sippable.

Sweetener & Brighteners

Add 1 tablespoon honey or agave to the juice mixture. Stir briskly until the sweetener is fully dissolved. If the honey is viscous, briefly warm it (in a spoon over hot water) before adding so it mixes easily.

Add 1 teaspoon fresh lemon juice and 1/2 teaspoon fresh lime juice (optional) to balance sweetness, then add a pinch of fine sea salt to enhance overall flavor. Taste and adjust sweetness or acidity as desired.

Aromatics & Garnish

Bruise the mint leaves gently between your fingers or clap them between your palms to release aroma, then add to the pitcher and stir once to incorporate flavor. Let the juice sit 3–5 minutes to allow the mint to infuse slightly (do not over-steep or it will turn bitter).

Fill serving glasses with ice cubes. Strain the juice over the ice (if you used crushed pineapple or carrot pulp and prefer a clear juice, pour through a fine mesh strainer).

Garnish each glass with a pineapple wedge or orange slice and a fresh mint sprig. Serve immediately while cold.